| ≥1 piece |
|
Chemical analysis |
Microbiological analysis |
|||
|
Protein dry basis |
50%to55%min |
E.coli: per/100g |
Nil |
|
|
Crude fibre |
5.0% max |
Salmonella |
Negative |
|
|
PH |
7 ± 0.5 |
Total bacteria: per/g |
30,000 max |
|
|
Fat |
1.0% max |
Appearance |
|
|
|
Ash |
10.0% max |
Mince,ball,flake and chunk with target size and color |
||
|
Moisture |
10.0% max |
Size |
3*3mm;4*4mm;5*5mm;6*6mm |
|
textured soy protein is mainly used in resemble meat products such as beef,pork or chicken .